1cupcooked or canned black beansrinsed and drained
Instructions
Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and sweet pepper pieces on long metal skewers. In small bowl combine 1 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
Grill kabobs on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until bacon is crisp and shrimp turn pink, turning once.
Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers.